Vegetable Frittata
Nutritional values
(Percentage of daily recommendation)
| Calorie | 301 cal. | (14 %) | ||
| Protein | 13 g | (13 %) | ||
| Fat | 25 g | (22 %) | ||
| Carbohydrates | 7 g | (5 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.6 g | (9 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 2.6 μg | (13 %) | ||
| Vitamin E | 4 mg | (33 %) | ||
| Vitamin K | 25.5 μg | (43 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 4.3 mg | (36 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 112 μg | (37 %) | ||
| Pantothenic acid | 1.8 mg | (30 %) | ||
| Biotin | 25.3 μg | (56 %) | ||
| Vitamin B₁₂ | 1.6 μg | (53 %) | ||
| Vitamin C | 27 mg | (28 %) | ||
| Potassium | 564 mg | (14 %) | ||
| Calcium | 87 mg | (9 %) | ||
| Magnesium | 40 mg | (13 %) | ||
| Iron | 2.8 mg | (19 %) | ||
| Iodine | 11 μg | (6 %) | ||
| Zinc | 1.6 mg | (20 %) | ||
| Saturated fatty acids | 6.5 g | |||
| Uric acid | 44 mg | |||
| Cholesterol | 337 mg | |||
| Complete sugar | 7 g |
Ingredients
Preparation steps
Rinse and dry zucchini, eggplant and tomatoes. Cut zucchini into slices. Cut eggplant into cubes, season with salt and let stand for about 10 minutes. Rinse and pat dry. Cut tomatoes into quarters, remove seeds and dice.
Peel and finely chop shallot and garli. Heat 2 tablespoons of oil in a pan and saute zucchini, eggplant and rosemary for abotu 1-2 minutes or until golden brown adn all liqud has evaporated. Remove from heat and cool slightly.
Whisk eggs with cream, add all vegetables and season with salt and pepper.
Heat 2 tablespoons of oil in a pan and pour egg and vegetable mixture into it. Cook for about 2-3 minutes. Flip onto a large plate and add more oil to the pan. Return frittata to the pan, other side down, and cook for 2-3 minutes more. Transfer to plate and cut into pieces. Serve.
